Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
2019
Anjos, Ofélia | Fernandes, Rodrigo | Cardoso, Susana M. | Delgado, Teresa | Farinha, Nelson | Paula, Vanessa | Estevinho, Letícia M. | Carpes, Solange T.
The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.
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تم تزويد هذا السجل من قبل Universidade de Aveiro